Beans Lima (Lima)

Beans Lima (Lima)

Beans Lima (Lima)

(lima beans, kidney beans lunoobraznym lunar beans, butter beans in America)

Lima beans sometimes also called “butter beans”, because it is so oily in consistency and exceptionally creamy taste. To all she still has a subtle flavor and a snow-white color, and when cooked perfectly holds the form. A large (one of samyz large size) and attractive – it is good for preparation of many dishes.

Lima bean is very popular in the US, especially in combination with young corn. You might even think that she appeared on the territory of that State, but it is not. The title of her hiding place of origin – Peru, because Lima – the capital of this South American country. Although some historians argue that it appeared in Guatemala. Shortly after Columbus discovered America, Spanish explorers, drawing attention to a variety of local legumes, transported them to Europe and Asia, while the Portuguese explorers imported beans in Africa. Because most legumes humid tropical climate very good for growing, they are entrenched in the new territories, and became an important crop in Africa and Asia.

Lima beans as well as other kinds is an excellent tool for reducing blood cholesterol and stabilizes blood sugar right after a meal. In combination with rice, especially with wild it – a source of high quality plant protein.

The types and grades

There is a small copy of lima bean – the baby lima. At miniature size, it retains all the charm of its larger cousin.

How to cook

Lima bean is ideal in soups, casseroles and as a vegetable side dish.

To reduce the cooking time and to facilitate the assimilation of beans, it should be pre-soak. To do this, you can boil the beans for 2 minutes, remove it from the heat, cover the pan with a lid and leave for 2 hours. Alternative: Pour the beans with water and remove the pan in the refrigerator for 6-8 hours. Before cooking, regardless of the method chosen, the liquid should be drained and rinsed beans under running water.

Next lima beans cook on the stove. It is necessary to fill in (after soaking) drinking water or broth, bring to a boil, reduce heat, almost completely covering the pot lid.

Important: when cooked lima produces a lot of foam. Take it more often and do not use the pressure cooker for cooking.

Lima beans typically need to boil for 45 minutes.

Tip: Regardless of the method of preparation do not add salt during cooking and seasoning with bright dominant sour taste, such as lemon juice. Beans become tougher and it will increase the time of its preparation. Such ingredients are best added at the very end of cooking.

A few ideas for cooking with beans lima:

1. Whisk the beans in a blender with garlic and your favorite fresh herbs. Use spreads like to toast of rustic bread.

2. Use the beans to cook vegetable soup with carrots, turnips, beets.

3. Mix beans with baby corn, cook burritos. Do not forget the tomato, avocado and sweet red onions.

4. Operate the successful combination of sweet potatoes and beans. Cut meaty tomatoes, peppers and boiled sweet potatoes into small cubes. Mix the ingredients prepared with beans and season salad flavored high-quality vegetable oil.

How to choose and store

Dry beans should be stored in an airtight container in a cool, dry and dark place for up to 6 months. If you bought the beans at different times and in different stores, do not mix them in one container. They may be of varying degrees of dryness and therefore require different cooking times.

Cooked lima beans – a perishable product and keep it more than a day, even in the refrigerator better not.

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